Herbed Zucchini Soup
By blum099
Rate this recipe
4.5/5
(14 Votes)
Ingredients
- 3 cups reduced-sodium chicken broth or vegetable broth
- 1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
- 1 tablespoon chopped fresh tarragon or dill
- 3/4 cup shredded Cheddar cheese, (3 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Garnish with fresh herbs and zucchini strips
Details
Adapted from jovinacooksitalian.com
Preparation
Step 1
Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree with an immersion blender until smooth. Reheat over medium-high, slowly stirring in cheese until it is incorporated. Remove fromthe heat and season with salt and pepper. Chill and serve with garnishes.
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.
You'll also love
- Banana Bundt Cake 4.4/5 (24 Votes)
- Turkey Breast Stuffed with Italian... 4.5/5 (14 Votes)
- Rosemary & Lemon Infused Cake 4.5/5 (14 Votes)
- Beef with Broccoli in Oyster Sauce 4.5/5 (15 Votes)
- Vegan Baked Carrot Bacon 4.5/5 (17 Votes)
- Stuffed Shells with Pumpkin-Bacon... 4.5/5 (15 Votes)
- Spaghetti Squash & Tomato Bake 4.4/5 (24 Votes)
- Zucchini Casserole 4.6/5 (9 Votes)
Review this recipe